Pont-l'Évêque 
Pont-l'Évêque is a square, washed-rind cow's milk cheese from Normandy and probably the oldest Norman cheese still in production. The pale yellow paste is soft and creamy with a pungent aroma, and the cheese ranks with Brie, Camembert and Roquefort among France's most popular.
Coyau / Wikimedia Commons
Key Facts
| Country of Origin | France |
| Specific Origin | Normandy, Manche, Calvados, Orne, western Eure |
| Protection | PDO (1996), AOC (1976), PDO (2010) |
| Milk Type | Cow's Milk |
| Milk Treatment | Raw or Thermal Treatments |
| Fat Content | About 45% fat in dry matter |
| Rind | Mix of white and reddish-orange |
| Texture | Soft to Semi-hard |
| Flavor | Mild: herbaceous, milky, and creamy |
| Aroma | Barnyardy, fungal, and perhaps a little smoky |
| Colors | Ivory to straw yellow, orange to gray rind |
| Forms | Square, about 10 cm (4 in) across and 3 cm (1 1/4 in) high, 400 g (14 oz) |
| Age | 18+ days |
| Rennet Type | Lamb or Kid |
| Alternative Spellings | Pont l'Eveque |
| Also Known As | cherub, angelot (historical) |
What is Pont-l'Évêque Cheese?
Pont-l'Évêque comes from the area around the commune of Pont-l'Évêque, between Deauville and Lisieux in the Calvados department of Normandy. It is probably the oldest Norman cheese still in production. Cheese has been made there since at least the 12th century, allegedly first by Cistercian monks who had settled west of Caen. It was called cherub at first, then angelot. As it spread across the country from the 16th century onwards, it took the name of the village at the centre of its production.
Pont-l'Évêque was recognised as an Appellation d'Origine Contrôlée cheese on August 30, 1972 and reached full status in 1976, with a decree of December 29, 1986 defining and protecting production. The milk has to come from a controlled area covering Calvados, Eure, Manche, Mayenne, Orne and Seine-Maritime. Curd is divided, kneaded and drained in turn. During affinage the cheeses are washed, brushed and turned. That stage runs at least two weeks after production, though most cheeses are left for over six weeks. Le Petit Futé guides point to the Pays d'Auge, which includes the Canton of Pont-l'Évêque, for the best AOC examples.
The cheese is uncooked and unpressed, square, usually about 10 cm (4 in) across and 3 cm (1 1/4 in) high, weighing 400 grams (14 oz). AOC rules set three sizes: petit, demi and grand. Inside a washed rind that is white with gentle orange-brown coloration, the paste is soft and creamy pale yellow, smooth and fine in texture, with a pungent aroma. Press it and it gives without springing back. Fat is around 45 percent of dry matter.
Production runs all year and comes to roughly 3,500 tonnes annually, most of it from two large producers. Only 2 percent is classed as fermier. Acclaimed makers include Bisson et fils, Lanquetôt, Lepeudry and Levasseur. The cheese goes into a three-cheese fondue with livarot and camembert, and is served to accompany tournedos de veau.
How Does Pont-l'Évêque Cheese Compare?
The most relevant cheeses to compare Pont-l'Évêque against.
